Open AccessMICROBIOLOGICAL MONITORING OF COMMERCIAL POULTRY MEAT SEMI-FINISHED PRODUCTS
Author(s) -
A.M. Abdullaeva,
A.M. Abdullaeva,
I G Seryogin,
Ivan Seregin,
В Е Никитченко,
В Е Никитченко
Publication year - 2017
Publication title -
vestnik rossijskogo universiteta družby narodov. seriâ agronomiâ i životnovodstvo
Language(s) - English
Resource type - Journals
eISSN - 2312-7988
pISSN - 2312-797X
DOI - 10.22363/2312-797x-2017-12-4-350-358
Subject(s) - food science , clostridia , listeria , bacteria , poultry meat , microorganism , salmonella , contamination , meat spoilage , organoleptic , biology , raw meat , food spoilage , listeria monocytogenes , ecology , genetics
Materials on microbiological studies of semifinished products from poultry meat (fillets, minced meat, mechanically deboned meat), made in real time in 2016-2017 are presented. Microbiological indicators of semi-finished products of various manufacturers in different seasons of the year are determined. It was revealed that 19-23% of realized avian poultry semi-finished products had increased QMAFAnM, CFU/g, while bacteria of E. coli group were isolated in 12-28% of samples, in 3-10% of samples - Salmonella bacteria, 5-14% - bacteria of genus Pseudomonas, in 12-36% - microorganisms of coccal forms, in 7-26% - clostridia, in 15-17% - lactobacillus bacteria, in 9-37% - bacteria of the genus Proteus. In some samples of semifinished products found spores molds and yeast cells. Listeria monocyto-genes in the investigated semifinished products did not reveal. The most contaminated microorganisms were minced meat and meat de-boning broilers and turkeys, compared with samples of chicken fillets. In meat raw materials having microbial contamination above 1 106 CFU/g, changes in organoleptic and physicochemical parameters were noted. Based on the data obtained, proposals have been developed to reduce microbial contamination of semi-finished products and recommendations for the most rational use of poultry meat for food or fodder purposes.